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This great recipe is from one of our SmokinTex.com Forum users Keith13b.

Let us know how you smoke turkey legs!

This is a favorite of mine as I am a turkey leg freak at the amusement parks:

Brine: 1gal water, 1C salt, 1/2C sugar, 2 Tbsp ea: Chili powder, onion powder, garlic powder, paprika, fresh ground pepper, sage, cumin

Rub: 3 Tbsp onion pwr, 2 Tb…sp Paprika, 1 Tbsp garlic pwr, 1 Tbs Pepper, 1 tsp cumin, 1 tsp sage

Mix all brine ingredients in large pot - bring to boil and stir. Refrigerate brine overnight in a re-sealable tupperware type container. I use a ziplock disposable one thats the size of a shoebox. Rinse the legs on cold water and place in brine container that has cooled to 36 degrees and let marinate overnight or atleast 4-6 hrs. Remove the legs and rinse well in cold water to remove the brine - rinse well or they will be salty, then pat dry. Consider yourself warned about the rinsing! I then freeze the brine for future use and get several uses out of it before discarding.

Lightly coat the legs with some olive oil and generously add the rub.Let the legs rest for 30min to 1hour. Add your favorite wood to the smoker (I use 3oz pecan or hickory). Cook 4-6 hours at 225. Cooking time varies by the size of the legs (this is one of the few times I do not use a temp probe). 5 hrs typically and they always come out falling off the bone. Remove from smoker and wrap in foil for 20-30 minutes. The tendons pull out easily and the flavor is amazing.

The fair/amusement park legs are usually much bigger than what I find in the grocery stores, but they are usually dry and difficult to get the tendons off. This method will amaze you with how moist they can be and this recipe gives a similar flavor. Try it!

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INGREDIENTS

2 Cups Root Beer
2 Cups Ketchup
2 Shots (3 Ounces) Dark Rum
4 TBSP Molasses
4 TBSP Brown Sugar
4 TBSP Apple Cider Vinegar
2 Tsp BBQ Rub-a-dub (or the smokey rub of your choice)
1 Tsp Red Crushed Pepper
1/2 Tsp Cayenne Pepper
1/2 Tsp Sea or Kosher Salt

RECIPE

In a medium-large saucepan, combine all ingredients.

Turn the heat on medium and stir or whisk well until all ingredients are fully combined.

Continue to stir occasionally until just before sauce begins to boil. Reduce heat to low and continue to simmer uncovered for 2 hours. Be sure to continue stirring every 10-15 minutes.

When done, remove from heat for 15 minutes. Then serve, use to baste, or cover and refrigerate. Will last up to three weeks … but, probably not!

Prep Time = 10 minutes
Cook Time = 2 Hours
Makes 1.5 Quarts

Photo and recipe courtesy of Caveman Cooking

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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 Enjoy!

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This is awesome! The smokiness (is there such a word?) of the portobello mushrooms taste like meat!

Try this in your SmokinTex smoker.

Black Bean and Mesquite-Smoked Portobello Mushroom Sandwich

Keeping things simple this (hot & muggy) last week of school…

The portobello mushrooms were smoked with mesquite for 10 minutes, brushed with olive oil and tamari, grilled and sliced.

They were added on top of the black beans (onion, garlic, smoked paprika, garlic salt, black beans) which were pureed and placed in a hard roll with the inside bread scooped out.

On the right hand side is a mixture of pan-fried poblano chiles, onion, garlic, garlic salt, smoked paprika, pepper and Mexican oregano.

Not shown is the Daiya cheese that was sprinkled on top of the mushrooms and beans and put under the broiler for a minute to melt.

Posted by Tofu at Veganmenu.com

Photo courtesy of Tofu

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This recipe is from Chef Paul Petersen from Rick’s Chophouse in McKinney, Texas.
Chef Paul serves this Pineapple BBQ Sauce over smoked half chicken, with double mustard honey potato salad and pineapple pico de gallo.

Anybody’s mouth watering?

Do try this at home with your own smoked chicken from your SmokinTex smoker.

Pineapple BBQ Sauce 

1 Pineapple (diced)
1 Red Onion (diced)
1 C. Apple Cider Vinegar
1 C. Worcestershire
1 C. Chili Powder
3 C. Ketchup
2 C.. Tomato Juice
1 Tbs. Table Grind Black Pepper
1 oz. Cooking Oil
Salt to taste

In a sauce pot on medium high heat oil to slight smoke point.
Add onions and sauté until translucent.
Add pineapple and saute stirring for about a minute and a half.
Add chili powder and sauté 30 seconds.

Deglaze pan with vinegar and Worcestershire simmer for 2 minutes.
Add ketchup, tomatoe juice and black pepper simmer on low for 30 to 45 minutes.
Adjust seasoning with salt and cool.

Enjoy!

Adapted from McKinney Living Magazine

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Luke Clayton is a Hunting, Fishing and Outdoors writer located in Texas.

His latest article is Menu From The Wild a is great resouce for smokin game and Luke uses his trusty SmokinTex smoker.

He talks about smokin sausage, jerky, curing a ham, canning venison and so much more.

Be sure to check him out at catfishradio.com where you can find a lot of hunting and fishing info.

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Below is a recipe for 1/4 batch of BRITU (Best Ribs In The Universe). I use it all the time. I love it, wife loves it, friends & family love it!

Simple thing is to just cut back on the heat. If you like the flavor but not the heat, lower it or omit it. the white pepper is like an after-burner. It’s kick doesn’t hit ya immediately.

Feel free to omit anything. I don’t do heat that well & like this recipe a lot.

1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon Accent (MSG)
1 teaspoon cayenne pepper
1 teaspoon black pepper, freshly ground
1 teaspoon granulated garlic powder
1 teaspoon onion powder

The BRITU is given courtesy of Mike Scrutchfirld. The entire process can be found here.

Good luck & let us know how it goes!

From our SmokinTex Forums.
See more BBQ Ribs recipes and tips here on our Forums.
Posted by Wheelz.

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Join in the discussion and tell us and other smokin enthusiasts about your SmokinTex experience.

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Have you ever heard of gammon steak?

We haven’t either!

It seems it is very big in Britain and they usually boil it.

But, in doing a little research they look like something we could all smoke in our SmokinTex smokers.

In the SmokinTex Recipe section here is a rub that could be used with gammon steaks.

Apple wood or cherry wood would make great flavor.

All pork should reach an internal temp of 160°F-170°F.

Enjoy and tell us how you prepared gammon steaks!

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Photo courtesy of VideoJug.com.

We all love our SmokinTex smokers and want to keep them around for many years to come.

When not in use always cover your smoker to keep the effects of the sun and rain/snow/ice from damaging the unit.

SmokinTex.com has great heavy-duty all weather covers that fit each size smoker.

Order one to fit your smoker online here - it’s easy.

You can put corks in the top and bottom hole to keep debris and critters out.

But to keep your smoker in tip-top shape roll your smoker into your garage or shed.

Cleaning your SmokinTex smoker is pretty straight forward.

You can place the grills and the side rails in the dishwasher, or soak them in a pail with hot water and spic and span mix.

Clean the inside of the oven with any soft type cleanser and hot water.

But it really is not necessary.

Just wipe down the interior with a rag and hot water. 

The seasoning needs to remain for that great smoky flavor we all love and strive for.

The only area to be cautious is where the back meets the sides and top. This is not sealed and you do not wish to force any chemicals into that seam.

There is a thermo-coupler (temperature sensor/regulator) in the middle rear of the oven. You can spray this with a little Simple Green and then again rinse well with hot water and a rag. 

Everybody enjoy your SmokinTex smoker!

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